Having grown up in a traditional Italian family, pasta was part of my natural landscape. But today, pasta comes in many varieties. I don’t mean just shapes—those have always been. I mean ingredients. And because so many people are carb conscious, and/or avoid wheat, pasta manufacturers have come out with pasta made from wheat flour alternatives. It is now made of quinoa, farro, corn, kamut, black bean flour, and other ingredients.
For this recipe, I found a beautiful red lentil pasta. It’s made with 100% red lentil flour in place of regular flour, so it’s completely gluten free. Its flavor is earthy and nutty, and it pairs very well with sautéed mushrooms. Unfortunately, like any brightly colored foods, they lose their pretty pinkish hue once cooked. I found this particular bag at Eataly in Manhattan, but you can find “alternative” flour pastas in large supermarkets, Italian markets, gourmet shops, and, of course, online.
Red Lentil Pasta with Sauteed Mushrooms
1 tablespoon olive oil
8 oz. baby bella or cremini mushrooms
2 teaspoons kosher salt
8 oz. red lentil pasta
½ tablespoon salt
Freshly ground black pepper to taste
¼ cup grated or shredded parmesan cheese
Heat the oil in a wide skillet, preferably cast iron. Add the mushrooms and 2 teaspoons kosher salt and sauté over medium-high heat, stirring occasionally, until the mushrooms have browned. This will take anywhere from 20 to 30 minutes.Fill a medium saucepan three-quarters with water and bring it to a boil. Add the pasta and ½ tablespoon salt and cook, stirring often, until it’s al dente, about 10 minutes. Drain and transfer to a bowl.If the mushrooms have cooled off, reheat them briefly. Add them to the pasta and season with pepper. Mix in the parmesan. Serve hot.